Saying goodbye to gluten doesn’t mean saying goodbye to cheesy goodness! This spaghetti squash bake is a fantastic alternative to mac and cheese, and it was a hit with even picky eaters.
Here’s the trick: Pre-cook your spaghetti squash and shred the flesh into strands. You can even do this ahead of time and store it in an airtight container for later.
When you’re ready to bake: Simply mix the squash with Greek yogurt, cheeses, an egg, and a bit of butter or olive oil. To keep it gluten-free, use spelt flour instead of regular wheat flour. Then bake it until it’s bubbly and golden brown. Enjoy!
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Cheesy Spaghetti Squash Bake Recipe
Ingredients:
- 2 medium spaghetti squash (around 2½ pounds each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 oz container of Greek yogurt
- OPTIONAL: 2 teaspoons chopped fresh thyme, or ¾ teaspoon dried thyme (plus more for serving)
- 1 cup cheddar cheese, shredded
- 1 egg
- 3 tablespoons finely grated Parmigiano-Reggiano cheese
- 1½ tablespoons unsalted butter, melted
- 2 tablespoons flour (GF or any kind)
- Preheat your oven to 425°F (220°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Boil in water until fork tender and squash flakes out.
- Once the squash is cooked, let it cool slightly. Using a fork, shred the spaghetti squash strands into a large bowl.
- In a large glass bowl, toss gently with all of the ingredients until everything is well combined. Season with salt and pepper to taste.
- Evenly spread mixture into a greased baking pan
- Bake for 45 minutes, or until top is cooked through and looking slightly golden.
- Garnish with additional fresh thyme, if desired, and serve warm.
